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  • Kimberly H. Morris

Apple Galette

What's a galette? Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.



Food photography apple galette with cinnamon, plate and knife and fork.
Apple Galette



Ingredients Dough/Crust

  • 1 cup (120g) all-purpose flour (APF)

  • 1/2 cup (82g) semolina or bread Flour

  • 2 teaspoons sugar

  • 1/2 teaspoon salt

  • 8 tablespoons grass-fed butter (1 stick) 113g

  • 4-6 tablespoon of buttermilk (or heavy cream with lemon juice)

  • 2-4 tablespoon of flour for dusting work surface

Ingredients Filling

  • 3 apples sliced thin (I like to keep the skin your choice)

  • 1/2 diced pecans

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • 1 tablespoon all-purpose flour

  • 1 tablespoon lemon juice

  • 1-2 tablespoon butter

  • Egg wash (1 egg beaten with a splash of water)

  • 1-2 raw sugar for dusting

Directions

  1. In a bowl, mix together the dry ingredients, add butter in chunks around 6-8 pieces

  2. Cover butter with the flour then mix with hands, squeeze butter to break it up or use a fork.

  3. Make a well and add 1-2 tablespoons of buttermilk. Continue to mix till it comes together, add more butter milk if needed.

  4. Knead the dough a few times on a lightly floured work surface until it all comes together.

  5. Shape the dough into a ball and flatten into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 30 minutes to 1 hour and up to 3 days (you can also freeze up to 3 months).

  6. Preheat oven to 375

  7. In a bowl mix together the sliced apples, lemon juice, brown sugar, flour and pecans. Toss to be sure sugar and lemon juice cover all apples.

  8. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Don't roll on the same spot too many times, be sure to rotate then roll. Use a bench scraper to lift edges. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet or put into a cast iron pan

  9. Spoon your apple pecan mix into the center of the dough, do not pour juices into the center, leave at least 1-2 inches on the edge.

  10. Brush egg wash on the inside edge then fold over. Brush egg wash on the outside of edge and dust with sugar

  11. Add 1-2 tables of butter on top of the apple mix then bake for 35-40mins, let cool 10 minutes before serving

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